Bombe alaska trifle

STEP 1

Prepare jelly crystals following packet directions. Set aside to cool slightly. Pour into a 12-cup (3L) glass serving dish. Add one-third of the raspberries. Place in the fridge for 4 hours or until set.

STEP 2

Meanwhile, place milk, chocolate and vanilla in a saucepan over medium heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth. Bring to a simmer. Remove from heat. Use an electric mixer to whisk the egg yolks and sugar in a bowl until pale and creamy. Add combined flour and whisk to combine. Gradually add milk mixture in a thin steady stream. Transfer to a clean saucepan. Place over medium heat. Cook, stirring constantly, for 2-3 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover with plastic wrap, pressing directly onto the surface. Chill for 2 hours.

STEP 3

While custard is chilling, place liqueur or syrup and remaining raspberries in a bowl. Set aside for 15 mins to macerate.

STEP 4

Transfer the custard to a large bowl. Add the cream. Use an electric mixer to whisk until smooth and creamy.

STEP 5

Spoon half the custard mixture over the jelly in the dish. Top with half the cake and half the raspberry mixture. Continue layering with remaining custard, cake and raspberry mixture. Place in the fridge to chill.

STEP 6

To make the meringue, use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar dissolves. 

STEP 7

Spoon the meringue over the trifle. Use a kitchen blowtorch to toast until browned all over.

Single-serve trifles 

Don’t have a large trifle dish, or just want to serve up cute minis? Change up this stunning bombe alaska trifle and use individual glasses. This will save you time, too, as the jelly only needs 1 1/2 hours to set instead of 4. For a decorative effect, use a variety of different serving glasses. And, if you’re catering for a smaller crowd, just halve the ingredients.